Friday last week saw The Vineyard Hotel host the Waterkloof Wine Estate for their monthly “Taste of 2017” food and wine pairing.
The guests were treated to the Waterkloof Astraeus MCC Rose Pinot Noir.
After the pre drinks and a little socialising the hotel General Manager, Mr Roy Davies mentioned a few words of welcome.
This was followed by Nadia Barnard who spoke about the wines that she makes at the estate.
Chef Lala brought up the rear with an explanation about the food to be served.
Left to Right: Roy Davies (GM), Nadia Barnard (Waterkloof Estate Winemaker), Ndaba Dube, (Restaurant Manager) and Chef Lala (Sous Chef, Vineyard Hotel)
First Course: New England mussel chowder served with pancetta bread crisp, served with Waterkloof, Circumstance Sauvignon Blanc 2016
Second Course: Melange of organic root vegetables caramalised red onion, mixed wild mushroom and butternut with a gorgonzola cream, served with Seriously Cool Chenin Blanc 2016 and Circumstance Merlot 2013
Sorbet: Mango sorbet
Third Course: Free-range chicken roulade, re hydrated Turkish apricot tart, tenderstem broccoli and a cacciatore sauce , served with Circle of Life Red Blend 2014
Fourth Course: Spiced carrot genoise, cream cheese cremeux, ginger sable and clotted cream mousse, served with Seriously Cool Cinsault.
This was the 5th Food & Wine dinner for this year.
On 5 May 1798, Lady Anne Barnard and her husband Andrew, secretary to the Colony of Cape of Good Hope, set off from their home at The Vineyard for a month’s journey. Their route took them over the perilous kloof that is now Sir Lowry’s Pass, via Bot River, to Hermanus and Stanford, then to the Genadendal Mission near Greyton, and then up the Breede River Valley. They went as far north as Porterville, then headed to Langebaan before returning to Cape Town.
Considering the times, it was quite a journey for these intrepid Georgians. It was certainly a great deal more demanding than their trips to Stellenbosch and Simon’s Town had been. But Lady Anne’s diaries and letters show the enthusiastic generosity of spirit that entranced everyone she met, from serving staff to Dutch farmers, from missionaries to Landdrosts and Fiscals.
It is with this curiosity about our country and sense of adventure that the Vineyard Hotel are celebrating their Tastes of 2017 wine-paired dinners. Their menus will incorporate the bounty of fresh ingredients available at the Cape, and the dishes their Chef, Carl designs for each dinner will complement wines from farms along the routes the Barnard’s traveled.
All wines produced at Waterkloof emphasize restraint, elegance, integrity and length. Waterkloof aims to produce “honest wines” that express the estate’s unique location on Sir Lowry’s Pass Road.
The next dinner is on the 30th June with Paul Cluver Wines. To book send an e-mail to firstname.lastname@example.org or call them on (021) 657 4500.